Classic French-Style Crockpot Beef Stew with Peas and Pearl Onions
Equipment
- Slow Cooker
- Large Skillet
- Cutting Board
- Knife
Ingredients
- 1½ pounds beef chuck, cut into 1-inch cubes
- 2 cups beef broth
- ½ cup red wine
- 1 cup pearl onions, peeled
- 3 carrots, sliced into rounds
- 2 medium potatoes, cut into 1-inch pieces
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat a large skillet over medium-high heat and brown the beef cubes in batches until all sides are seared. Transfer the beef to the slow cooker.
- Add the pearl onions, carrots, potatoes, tomato paste, thyme sprigs, bay leaves, salt, and black pepper to the slow cooker.
- Pour in the beef broth and red wine, then stir gently to combine everything.
- Cover and cook on low for 7 to 8 hours until the beef is fork-tender and the vegetables are soft.
- Remove the thyme sprigs and bay leaves. Stir in the frozen peas and cook for 10 more minutes on low until the peas are heated through.
Notes
Add the peas only at the end so they stay plump and green instead of turning dull. If the broth needs more body after cooking, remove the lid for the last 30 minutes. Leftovers reheat well the next day and taste even better once the flavors settle.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet, Cutting Board, Knife
Cuisine: French
Equipment: Slow Cooker, Large Skillet, Cutting Board, Knife